Indirect cooking goes perfectly with barbecues and allows you to keep the meat soft on the inside, but crunchy on the outside
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Grilled, on a spit or in a pan, sliced or whole: whatever method you prefer, the ability to amaze that this cut of meat already contains in its presentation remains confirmed!
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The cuts of meat are similar in terms of position and size, but what is the crucial difference between entrecôte and ribeye?
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Both excellent cuts of meat, delicious and refined: but what are the characteristics that differentiate them?
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Following a specific protocol turns out to be the winning weapon that transforms a simple hamburger enthusiast into a highly respectable chef
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America: the home of barbecues and burgers, where each cut of beef has its own precise and specific name: let's discover the Italian translation.
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